5 Ingredients or Fewer

Frozen Hot Chocolate (and Coffee and Mocha)

August 29, 2013
Author Notes

This is a drink I’m fairly certain most people have made in the summer. Nothing better than a freshly made frappé (I’m convinced no one actually uses this word) on a summer’s day, amiright? Until this summer, I’ve always made frozen hot chocolate the same way: put cooled hot chocolate in the blender with ice. It’s always tasted decent, but never full on chocolatey like I’m looking for. Well, I was watching the Food Network the other night (because it’s one of my favorite pastimes) and Alton Brown did something brilliant. He froze HOT CHOCOLATE in ice cube trays. The chocolate was the ice. I seriously got way too excited. So that’s what I did, using his method with my own recipe. And it works. The secret is to make the hot chocolate quite a bit stronger than you’d prefer, then when blending it with milk the flavors perfectly even out. This is the best way to make use of all that hot chocolate mix that’s been sitting in your cabinet for six months! You know you have some. (When creating the hot chocolate ice cubes, I used full on cocoa powder and sweetened it myself, but if you’re using a pre-mixed powder, just add several tablespoons more than recipe calls for)

After succeeding with the chocolate version, I went on to create two more frozen recipes, for Frozen Coffee and Mocha! Yum. —Rebecca Firkser

  • Serves about 4
  • 8 tablespoons unsweetened cocoa powder
  • 4 tablespoons granulated sugar
  • 4 cups 2% milk
  • 2 or 3 cups 2% milk
  • freshly brewed coffee (see instruction #2)
In This Recipe
  1. Mix cocoa and sugar together and set aside. Place 4 cups milk in a saucepan, add cocoa mixture and stir until combined (it helps to mix 1/2 of the milk in with the cocoa mixture and then add that to the remaining milk on the stove for less lumps!) Heat on medium low, stirring constantly until steaming. Let the mixture cool for 10 minutes or so, then pour into ice cube trays. Freeze a few hours or overnight and then place cubes (one tray at a time) in a blender along with the additional 2 or 3 cups of milk and blend until desired consistency! Garnish with a toasted marshmallow and graham cracker!
  2. For frozen coffee: Freeze 4 cups freshly brewed and cooled strong coffee or espresso into ice cube trays, with or without 4 tbsp granulated sugar. Freeze a few hours or overnight and then place cubes (one tray at a time) in a blender along with milk and blend until desired consistency! This is the greatest thing to take on a commute into work: no chance of spilling hot coffee all over yourself while on the train or in the car (sadly, both have happened to me. Comes with the territory of being a caffiend I suppose..)
  3. For frozen Mocha: Follow the Frozen Chocolate recipe. Place chocolate cubes (one tray at a time) in a blender along with 2 or 3 cups of slightly cooled coffee/espresso and blend until desired consistency! Garnish with chocolate covered espresso beans!

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Rebecca Firkser is a New York City-based food writer and cook. Her byline has appeared in number of publications, among them Food52, TASTE, Extra Crispy, Healthyish by Bon Appetit, and Tasting Table.